Fresh, light and satisfying are the first words that come to mind for this inspired salad. The salad has a base of farro for a nutty flavor and hearty texture. Plus, it’s easy to make ahead: store cooked farro, hard-boiled eggs and chopped vegetables separately for making salads during the week.
1 cup (5 oz./155 g.) farro
Salt and freshly ground pepper
4-6 radishes, trimmed and thinly sliced
2 tomatoes, chopped
1 Persian cucumber, chopped
1/3 cup (2 oz./60 g.) chopped pitted black olives
1/4 cup (1/4 oz./7 g.) fresh basil leaves, cut into thin slivers
3 Tbs. extra-virgin olive oil
Lettuce leaves (optional)
4 hard-boiled eggs, peeled and quartered
Put the farro in a large pot along with 4 cups (32 fl. oz./1 l.) water. Bring to a boil and add 1 teaspoon salt. Reduce the heat to low and simmer until just tender, about 25-30 minutes.
Drain the farro and pour it into a large bowl. Add the radishes, tomatoes, cucumber, olives, basil and oil and toss well. Season with salt and pepper.
Line plates with lettuce leaves, if using, and spoon the farro mixture over the top. Divide the egg quarters among the plates, and serve. Serves 4.
Find more wholesome recipes for every day of the year in our new cookbook, Healthy Dish of the Day, by Kate McMillan.